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Honey Butter Sweet Potato Cornbread

Discover the warmth of home with this Honey Butter Sweet Potato Cornbread recipe. Combining the natural sweetness of mashed sweet potatoes with rich honey butter, this unique twist on a classic dish will elevate any meal. Perfect as a side for roasted meats or a stand-alone treat with a drizzle of honey butter, this cornbread is both delicious and easy to make, making it suitable for any occasion. Enjoy a slice of comfort that’s nutritious too!
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Ingredients
  

1 cup mashed sweet potatoes (about 1 medium-sized sweet potato)

1 cup buttermilk

1/2 cup honey

1/4 cup melted unsalted butter (plus extra for greasing)

2 large eggs

1 cup cornmeal

1 cup all-purpose flour

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup corn kernels (fresh, frozen, or canned)

Optional: 1/2 tsp cinnamon (for a warm spice flavor)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C). Grease an 8x8-inch baking dish or a cast-iron skillet with melted butter.

    Prepare Sweet Potatoes: If you haven’t done so already, peel and cube the sweet potato. Boil or steam until tender, about 15-20 minutes. Drain, mash, and let cool slightly. You need about 1 cup of mashed sweet potato.

      Mix Wet Ingredients: In a large bowl, combine the mashed sweet potatoes, buttermilk, honey, melted butter, and eggs. Whisk until smooth and well combined.

        Combine Dry Ingredients: In another bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon (if using).

          Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing. Gently fold in the corn kernels.

            Pour Batter: Pour the batter into the greased baking dish or skillet, spreading it evenly.

              Bake: Place in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

                Make Honey Butter: While the cornbread bakes, prepare the honey butter. In a small bowl, mix together 1/4 cup softened butter and 1/4 cup honey until well blended.

                  Cool and Serve: Once baked, allow the cornbread to cool for about 10 minutes. Cut into squares or wedges, and serve warm, topped with the honey butter. Enjoy!

                    Prep Time, Total Time, Servings: 15 min | 40 min | 9 servings